Salmagundi
Source of Recipe
by mercyteapot, from Arlyn Hackett - cookbook author & food historian
List of Ingredients
1 large head red cabbage
2 carrots, shredded
1 red onion, thinly sliced
1 cup chopped pickled beets
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper, to taste
2 boiled eggs, sliced
4 ounces smoked salmon or trout
4 ounces canned sardines
4 ounces canned, smoked mussels or oysters
Recipe
Separate the cabbage leaves, creating eight leaf cups from the larger leaves. Finely chop any remaining leaves and mix with the carrots, onion and beets.
Toss the cabbage mixture with the oil and vinegar and sprinkle with salt and pepper. Spoon the mixture into the leaf cups. Arrange the egg slices, pieces of the fish and the mussels or oysters over the top. Serve immediately.
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